Ms. Agrodolce
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Posts posted by Ms. Agrodolce
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I have a new question related to knife storage. We're remodelling (completely), and one question is where and how to store the knives. We have 25 or so, from Henckels, Wusthof, Sabatiers etc to Bob Kramer, George Tichbourne and other custom knives.
SO, we want the knives to be handy but not visible. Do knife drawers with wooden slots in them damage the knives? Is there some other way to store them unseen that doesn't take up 5 drawers yet doesn't damage the knives?
Like most people I use 4 or 5 knives 90% of the time, but do use the Henckels etc (mostly the Goldhamster actually) regularly.
Any tips or suggestions?
Vaughan/Ms. Agrodolce
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Hi Vaughn, I think Kramers knife that you're referring to is a Nakiri. An Usuba is a traditional Japanese design and is single beveled. The Nakiri is the same shape but is double beveled.
I may not be the best person to ask about the use of a Nakiri as I'v always used Gyuto's for my prep work. That's not to say I'm not willing to try them, I just haven't as of yet although I do have my eye on a nakiri made by Takeda. So with that in mind I think the Nakkiri, Santoku, Gyuto and light-weight cleaver are all used for veggie prep and they can do the same work. The style of usage will differ, of course, but there are those that prefer one over the other and is purely a personal preference thing. I would jump at the chance to get one of his knives specially one of his damascus knives but I don't think it would be one of his Nakiri's and the only reason would be that based on his pictures, there's very little knuckle clearance. But hey, it's a custom so he could make it with more clearance, right? The rounded tip will give you good rocking action too. I say go for it.
Actually, have you considered Murray Carter? Quite an amazing story behind him and he makes quite amazing knives. A Canadian who moved and studied in Japan for 10 years and was adopted by a knife making family to be next in their lineage. He now resides in Oregon. His Nakiri gets rave reviews from people who own them. Wait list is quite long right now though.
Anyway, hope this helps a little
I haven't heard of Murray Carter but will follow it up, sounds like a fascinating story. Really appreciate the advice on him and the knives.
Vaughan
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I also think they choose a set number of easily attainable brands by the masses. I know that Hattori, Tojiro, Ryusen Blazen, Misono can run circles around them but the only place to get them other than the few scattered places around the country is on the internet. It's a shame that all these Japanese brands are not better displayed and tested in the general publics eyes. Things would be turned upside down if they were.
It's great to have all this expertise, and I do need some advice. We have some 20odd Henckels, Wusthofs, Sabatiers, Goldhamsters etc, but my wife (I'm Mr. "Ms. Agrodolce") gave me a Bob Kramer 8" Chef's knife for Christmas and I absolutely love it. Also after reading Chad's article on knife sharpening bought the Spyderco 240, used it yesterday on the Kramer and it's absolutely razor sharp.
My question is that I've ordered two more Kramers, the 6" Damascus Japanese Chef's knife (I use my 6" Henckels a lot) and one more just to "hold my place" in line (which I need your advice on). I like the look of the 6" Usuba Meiji as we do a lot of chopping etc in prep.
On the basis of Chad's article also ordered a 3 1/2 " paring knife and 5" utility knife from Tichborne the (fellow) Canadian knifemaker from Ontario. I've never been happy with any of my Henckels etc of these sizes, and this is kind of a trial of his knives.
I'm leaning towards the usuba as I think we'd use it the most, but would appreciate your advice.
If I get adventursome I'll try to overcome my fear of trying to post under my own name, it's "Vaughan"...I'll figure it out one day.
Thanks a bunch,
Vaughan
PS Am starting a major kitchen reno and have enjoyed lurking on all the appliance advice on egullet.
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I cruised the truck market this morning at 8:15 ... no Milan, no blissful tomatoes. He is usually set up by that time, so ... maybe next week?
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Made the Vietnamese braised scallops on Saturday. Pretty easy recipe. The sauce was tasty, the dish was pretty good, but we thought the sauce was too powerful for sweet, tender scallops ... a personal preference. I wouldn't hesitate to make this dish with chicken or some sort of white fish ... it would be excellent.
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Hi,
I was all inspired by this thread, and on my day off, planned to make Mayhaw Man's chicken and sausage gumbo. Invited my Mom (a complete non-cook) over to "visit" with me while I puttered in the kitchen. We had a great visit and a big cast-iron pot of beautiful gumbo at the end of the morning.
Had it for dinner Saturday night with a bottle of Jade Mountain Mourvedre--yum!
On Sunday morning we served leftovers to "the folks" for lunch: 82 year-old Uncle Reg, Mom, Mom and Dad-in law--all in their 70s. Everyone loved it, all had seconds, even though a number of them claim to not like "spicy" food, couldn't possibly eat that big bowl, etc.
It was a huge hit. I showed my 77 year-old mother-in-law (who bought a computer and taught herself to use the internet last year) e-gullet and the step-by-step pictures for the gumbo, and sent her home with my copy of the notes and ingredients list. She's going to make it this week.
Next, the shrimp etouffe ...
Thanks for the inspiration!
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The Dockside Grill in the Granville Island Hotel--been there for lunch twice in the past month. Has one of the nicest water/Vancouver skyline/mountain views in town. The menu has wide choice range. Both times, I had the Cobb salad and it was fab! Others at the table had chili squid (yummy), and pasta dishes (huge and looked very good). Prices are reasonable--$10-16. Beer is also good, as there is a brew-pub.
This is a great place for lunch, especially on a sunny day. Dinner menu is pricier--haven't tried it.
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Has anyone else tried the black bean soup recipe from Douglas Rodriguez? Its in the Barbara Kafka book "Soup: A Way of Life", as well as in his books.
Its super simple to make: black beans, onions, garlic, olive oil, and I think cumin. Lots of garlic and olive oil--I thought it was kind of unusual. Makes an incredibly rich, velvety soup. Good enough for company, and takes to all sorts of garnishes, so you can really "dress it up."
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Ling, where'd you get the Meyer lemons--Urban Fare? I made awesome Meyer lemon sorbet from Chez Panisse Fruit book last time I found some.
Last night: made prawn and vegetable green Thai curry, served with steamed rice.
Had it with some kind of rum cocktail made by hubby with lots of muddled limes, simple syrup and ice.
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Actually been lurking for almost a year. Careful, I know y'all.
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Noticed on the weekend at West 41st and Boulevard--half a block west, on the south side--windows are papered over, and a big sign: CAFE ARTIGIANO COMING SOON.
I believe its the former Terrafazzione location.
Love sharing an Autostrada panino for breakfast w/s.o.
Knife Steels
in Kitchen Consumer
Posted
Bob, you said a good place to get the Shapton Pro "HERE"...but it only sold Norton (maybe I misread it). Where's a good place to get the Shapton? Vaughan